How to tell if corn is cooked, how to tell if corn is cooked

1.Cooked corn and uncooked corn are different in color. We can observe the color of corn after it is cooked. Generally, cooked corn will be darker in color, while cooked corn will be lighter in color.

2.You can peel corn kernels by hand. If the corn kernels are relatively hard and there is no hollowing, then the corn is ripe. If when we peel the corn kernels, the juice splashes out of the corn kernels, it means that the corn is not cooked and needs to be boiled for a while.

3.The most direct way to know if the corn is ripe is to taste it. Cooked corn will taste soft and glutinous without the taste of cornstarch. When you taste corn, it doesn't taste good and tastes like raw flour, so it generally means that the corn isn't fully cooked.

Look at the color Generally, corn comes in many colors, but raw corn is fresher in color, and when it is all cooked, no matter what color corn is, the color will become darker.

Pinch corn Raw tender corn contains more water, and there will be juice when you pinch it gently, while the cooked corn will become more condensed and there will be no water.

Tasting Due to the rich starch content in corn, raw corn will taste obvious starchy, while cooked corn will taste sweet and soft.

Although corn is good, it is not suitable for everyone, and these three types of people should not eat more.

For people with low immunity, it is not advisable to eat more corn, because the fiber content in corn is relatively high, if you consume too much, it will also reduce the body's immunity, therefore, it is best for such people not to eat corn.

Patients with digestive system diseases should not eat more corn, corn is rich in dietary fiber, if you eat too much at one time, it will increase the burden on the stomach and intestines, resulting in the stomach and intestines can not be digested completely.

People who lack iron and calcium in the body should eat less corn, corn is also a kind of coarse grain, which contains phytic acid and dietary fiber, which will combine to form a precipitate, which will hinder the body's absorption of minerals, so it is best not to eat, or eat less.

1. When the corn has been boiled for a while, open the pot to see if the color of the corn has changed. The color of the corn before cooking is relatively light, and the color of the corn after cooking is darker, which is the kind of golden yellow, which means that the corn is cooked.

2. Peel a grain of corn by hand, if the corn kernels are relatively hard and there is no hollow, pinch it and there is no juice splashing out, which means that the corn has been cooked, if there is juice in the corn kernels, then it means that it is not ripe.

Cooking corn is generally based on the color, and generally the color of corn when cooked will be different from the color of raw corn, and cooked corn looks transparent.

Under normal circumstances, use a pressure cooker on high heat for 10 minutes, then change to low heat for 5 minutes to turn off the heat, the valve falls off, then you can remove the pressure cooker lid, the corn is very sticky, and it has been cooked.

If you look at the corn juice oozing out on the surface with your eyes, it is cooked, and it is best to taste it!

The water in which the corn is boiled looks a little yellow; The smoke smells of corn.

Just poke it with chopsticks.

Smell whether there is any smell of raw corn to see if the color is still the same, the previous color is not ordinary, if it turns golden yellow, it means that it is ripe, the most accurate and direct way: feel boiling, taste it after a while, and know if it is ripe or not.

Look at the time The best nutrition is to cook for 10 minutes.

Corn doesn't matter, it can be eaten raw or cooked, and if you want to cook it, you can cook it for fifteen minutes.

1. Judging by the color change of corn stems and leaves, the stalks and leaves of mature corn will turn yellow, which is easy to understand and everyone knows. 2. Judging by the corn whiskers, the ripe corn whiskers will be blackened and feel burnt when you look at them.

3. Judging by the color of the leaves on the corn cob, the color of the unripe corn leaves is green, and the color of the mature corn leaves is yellow.

4. Judging by the corn kernels, you can see that the corn kernels are shiny and shiny, and at the same time, you can pinch them with your fingernails, and you can feel that the corn kernels are very hard, indicating that the corn is ripe.

Look: Cooked corn will be darker than raw corn, raw corn will appear a little white, and cooked corn will lose that bit of white. Pinch:

Raw corn will have juice when pinched by hand, while cooked corn does not. Taste: Since corn contains a lot of starch, unripe corn will have a little starchy taste or raw taste.

1. Look: Cooked corn will be darker than raw corn, raw corn will show a little slow pants white, and cooked corn will fade that little white.

2. Pinching: Raw corn pinched by hand will have juice disturbing limbs, while cooked corn does not.

3. Taste: Because corn contains a lot of starch, unripe corn will have a little starchy taste or raw taste.

Under normal circumstances, the color of raw corn is brighter, after the corn is cooked, the color will become darker, the raw corn will have juice when pinched by hand, the cooked corn has no juice, you can also try the taste, the unripe corn has a little starch taste, and the cooked corn is not.

Corn, also known as bud grain, bud rice cob, maize, pearl rice, etc., is an annual herbaceous plant of the Heqiao Bureau slippery family.

Compared with traditional rice, wheat and other food crops, corn has strong drought tolerance, cold tolerance, barrenness tolerance and excellent environmental adaptability, and is an important food crop in the world.

In most cases, the color of the endosperm of mature corn grains is yellow or white, the seed coat and aleurone layer have no color, and are transparent, according to the color of corn grains, there are three kinds of corn: yellow corn, white corn, and mixed corn.